Kalinago (A district on the north east coast now more popularly called the Carib Territory)
It is believed that people Kalinago transported to Dominican cassava plants from South America more than 1000 years ago. Cassava is one of the most respected food Kalinago people, and always an important part of their daily food.
There are various methods of preparation of Cassava in accordance with the purpose to be used. The Yams can be baked, boiled or roasted. It is most often used to make cassava bread. It is also often used to make Farine, which is the fiber of the Cassava after the starch has been removed from it.
When Cassava has reached maturity stage were then harvested and cleaned of all soil and external fibers, including skin before the land use of Cassava Mill.
The Mill Cassava designed and built by people Kalinago own. Grinding the surface of the filter plant consists of aluminum in the wheel. To grind the cassava, the foot is used to turn the wheels of the board is attached, while being fed with cassava grater.
Cassava soil mixed with water in the bath and then squeezed to separate the starch from the fiber. starch that settles at the bottom of the container in which the excess water is squeezed. Dry fibers and then filtered to remove the hard fibers, which make the fibers are ready for baking. Fiber can be incorporated into Farine or fibers with a mixture of starch can be baked into bread Cassava.
When making cassava bread, cassava fiber and starch mixture converted into a dough. This is then followed by placing it into the pan and allow to bake until cooked. Likewise, when making Farine, Cassava fibers are placed in a saucepan and stir until cooked.
Cassava Production at the Kalinago
Shrimp and Creamy Cassava Sauce
I made this recipe for the bobo Cybercook. I added red bell pepper, I removed the skin and seeds of tomatoes and not used to puree the tomatoes on the original recipe, also decreases the amount of palm oil.
Funny, I make this dish often, but still had not posted. Cassava is from my backyard that I have planted a few feet and whenever I need a hole and get the piece that I use.
Shrimp Bobo
500g cleaned shrimp
Cassava 250g peeled and cut into chunks
6 tomatoes peeled and seeded, chopped
a handful of chopped chives and parsley
1 large onion, chopped
3 cloves garlic, minced
Salt to taste
1 red pepper sliced
400ml coconut milk
a handful of chopped fresh coriander
1 x milk
100ml palm oil (less if you prefer)
Place the cassava into a pot, cover with water and bring to a simmer for about 30 minutes, until soft. Then, drain and blend in a food processor with the coconut milk and milk until a smooth paste. Reserve.
Heat palm oil in a pan, saute the onion for 3 min. Add garlic, tomatoes, peppers and cook for about 8 minutes. Add the parsley and chives, season with salt. Place the mashed cassava and cook stirring constantly until mixture is warm. Add the shrimp and wait until they are completely cooked (do not overcook or they will be stiff). Taste and add more salt if needed. In the end, add the cilantro. Remove from heat and serve with cooked rice.
Cassava turns into source of cash
Nicholas Olum has been running a fabricating business for many years but it is only recently that his patience paid off— he was contracted to fabricate cassava-processing machines by two organisations that plan to change the fortunes of cassava farmers.
At Sh60,000 for every machine, not many cassava farmers could afford it.
Cassava is almost exclusively grown by small-scale farmers in Kenya with little disposable income.
In areas where it grows, the cooperative movement is weak, dashing the possibilities of group-owned small processing machines.
But Mr Olum’s change in fortunes has come from a new initiative that is helping farmers to grow cassava exclusively for semi-processing.
It is funded and co-ordinated by Alliance for a Green Revolution in Africa, Kenya Agriculture Research Institute and Farm Concern International.
The semi-processed cassava is sold to cattle feed manufacturers.
The aim is to use the dried chips as a raw material, together with maize, to make cattle feeds.
Feed manufacturers said their main raw material, maize, has become scarce and expensive, raising the cost of the animal feeds.
Maize is Kenya’s staple food so there is competition from humans for the same grain.
Connecting cassava farmers to feed manufacturers will provide a reliable source of raw materials to the feed industry since the crop is available throughout the year.
Feed manufacturers need consistent quality supply to maintain the feed formula and stabilise prices.
“Our members have been looking for reliable quality and consistent supply of alternative carbohydrate sources. Pressure on maize is forcing us to think of partial substitutes cassava chips will fill this gap,” said Martin Kinoti, Secretary General of the Association of Kenya Feeds Manufacturers.
Most recently, Kenya has suffered poor weather conditions that have resulted in below average production of maize, opting for imports.
While imports are cheaper, the cost of transport, especially from the port of Mombasa makes the imported maize even more expensive than the locally grown variety
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